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Oysters with tosazu jelly and brioche croutons

Best enjoyed with Blanc de Blancs
Blanc de Blancs
Starter
20 min (+2 hours chilling)

Delicately balancing freshness, salinity and texture, these oysters are elevated by a translucent tosazu jelly, crisp brioche croutons and peppery purslane. A natural pairing for Perrier-Jouët Blanc de Blancs, whose vibrant citrus notes and floral elegance beautifully enhance the purity of the shellfish.

INGREDIENTS (Serves 4)
8 oysters (No. 3)
Purslane leaves
2 thin slices brioche
Tosazu jelly
200g tosazu
1g agar-agar
2 gelatine sheets 
SEASONING
 Olive oil, butter, freshly ground black pepper
discover blanc de blancs
Oysters with Tosazu Jelly & Brioche Croutons
1
Prepare the tosazu jelly
  • Bring the tosazu to a gentle simmer.
  • Whisk in the agar-agar and bring to the boil for 30 seconds.
  • Remove from the heat and stir in the gelatine sheets, previously softened in ice-cold water, until fully dissolved.
  • Pour onto a shallow tray to a thickness of approximately 3mm and chill for 2 hours until set.
2
Make the brioche croutons
  • Cut the brioche into 5mm cubes and cook in foaming butter until crisp and golden. Set aside.
3
Prepare the oysters
  • Carefully shuck the oysters and remove them from their shells.
  • Using a cookie cutter, cut 8 discs from the chilled tosazu jelly.
4
Plate and serve
  • Arrange the oysters on a serving plate and top each one with a disc of tosazu jelly.
  • Finish with a drizzle of olive oil, a few purslane leaves, freshly ground black pepper and the warm brioche croutons before serving.
could also pair well with
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